Roasted Butternut Squash Soup with Basil Pesto
Delicious easy to make Butternut Squash Soup
Author: Inspired by Tante Marie
Recipe type: Gluten free, dairy free, soy free soup
- 1 large organic butternut squash
- 2 tablespoons organic butter
- 2 medium/large organic leeks, white parts only, thinly sliced
- 1 quart good quality chicken stock
- ⅓-1/2 lemon (juice only)
- Kosher salt and freshly ground pepper
- 4 tbsp toasted pine nuts, coarsely chopped
- ¼ cup packed fresh basil leaves, shredded
- Coarse salt and freshly ground pepper
- optional; ¼ cup coarsely grated Gruyere cheese
- To prepare soup, preheat oven to 375° F.
- Halve the squash lengthwise, scoop out seeds and arrange cut side down. Lightly dress with olive oil. For a shortcut you can purchase already cubed squash.
- Bake until very tender, 40-50 minutes.
- When cool enough to handle, scrape out the pulp. You should have about 6 cups.
- Heat butter in a large soup pot over medium heat.
- Add the leeks and cook, stirring often, until softened, about 5 minutes.
- Add the squash pulp and 1 quart of stock and increase the heat to high. Bring the mixture to a boil; then reduce the heat to medium-high and simmer, stirring often, until the leeks are completely tender, about 10 minutes.
- Working in batches, puree the soup in a blender until smooth. Thin as needed with additional chicken stock and season with salt and pepper and fresh lemon juice.
- To make the “pesto” combine all the ingredients in a small bowl and toss gently. Serve the soup in warmed bowls and garnish with a spoonful of the “pesto” in the center of each serving